Novel encapsulation technology based on Pickering emulsion systems
(2016) 10th Annual TechConnect World Innovation Conference and Expo, Held Jointly with the 19th Annual Nanotech Conference and Expo, and the 2016 National SBIR/STTR Conference 1. p.312-315- Abstract
A novel technology based on using particles of biological origin was recently developed for stabilising emulsions. This technology, that utilises Pickering emulsions, was further employed to encapsulate different types of active substances. Advance development and refinement of the technology has been performed in order to suit different encapsulation purposes in areas within personal care, food and pharmaceuticals. Some areas where this technology has been tested include taste masking in food systems, encapsulation and protection of a cosmetic active, production of oil filled powder encapsulates, and on-skin performance.
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https://lup.lub.lu.se/record/75db023f-5245-4eee-ba47-eb67471d1270
- author
- Sjöö, M. LU ; Bedi, J. and Ali, A.
- publishing date
- 2016
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- Cosmetics, Food, Personal care, Pickering emulsion, Starch-based particles
- host publication
- Advanced Materials - TechConnect Briefs 2016
- volume
- 1
- pages
- 4 pages
- publisher
- TechConnect
- conference name
- 10th Annual TechConnect World Innovation Conference and Expo, Held Jointly with the 19th Annual Nanotech Conference and Expo, and the 2016 National SBIR/STTR Conference
- conference location
- Washington, United States
- conference dates
- 2016-05-22 - 2016-05-25
- external identifiers
-
- scopus:84988905776
- ISBN
- 9780997511703
- language
- English
- LU publication?
- no
- id
- 75db023f-5245-4eee-ba47-eb67471d1270
- date added to LUP
- 2017-02-15 13:16:03
- date last changed
- 2022-01-30 17:59:11
@inproceedings{75db023f-5245-4eee-ba47-eb67471d1270, abstract = {{<p>A novel technology based on using particles of biological origin was recently developed for stabilising emulsions. This technology, that utilises Pickering emulsions, was further employed to encapsulate different types of active substances. Advance development and refinement of the technology has been performed in order to suit different encapsulation purposes in areas within personal care, food and pharmaceuticals. Some areas where this technology has been tested include taste masking in food systems, encapsulation and protection of a cosmetic active, production of oil filled powder encapsulates, and on-skin performance.</p>}}, author = {{Sjöö, M. and Bedi, J. and Ali, A.}}, booktitle = {{Advanced Materials - TechConnect Briefs 2016}}, isbn = {{9780997511703}}, keywords = {{Cosmetics; Food; Personal care; Pickering emulsion; Starch-based particles}}, language = {{eng}}, pages = {{312--315}}, publisher = {{TechConnect}}, title = {{Novel encapsulation technology based on Pickering emulsion systems}}, volume = {{1}}, year = {{2016}}, }